NiKu-jaga (Japanese Beef Stew with Potato)-Bo Kho voi Khoai Tay kieu Nhat

Niku-jaga means "meat and potato".  This is a much loved and very popular meal cooked at home.  It is a comfort food of Japanese.  Every house cooks this dish lightly different.  Some recipes will have more sauce than others.

Serve 4
7 to 8 oz beef chuck or sirloin steak, thinly sliced (1/4-in thick)
1 lb Yukon potatoes, peeled, cut into chunky pieces, soaked in cold water.
1 medium yellow onion, cut into 1/3-in thick half moon shapes
1 Tbs vegetable oil
2 Tbs shoyu (Japanese soy sauce)
1 Tbs sugar
1 Tbs mirin (Japanese cooking oil )
1/2-2/3 cup water
1 green onion,  thinly sliced white part and green part separated (optional)

1.  Heating a large skillet and fry onion and white part of green onion with oil on medium high heat until soft about 3 minutes.  Push onion to one side of the pan.  Add beef and cook until turning white color or light golden brown if you prefer.  Add soy sauce, sugar, mirin and stir beef and onion for 1 minutes.
2.  Add potatoes atop of the meat and add water to the pan. The potatoes do not need to immerse in the water..  Bring back to a boil, taste and adjust seasoning.  Cover and low the heat down to medium, cook about 10 minutes until the potato is just cooked.  Stir occasionally to mix potato with the sauce.  Add more water if not enough sauce to cook potato.
3.  Uncover and lightly stir until most of the liquid evaporates, sprinkle green onion.   Serve hot in a large bowl and cooked rice.

*Note:
   Ground beef or pork can be use as well as other vegetables.
   Any kind potato is good but I like Yukon better
   Regular soy sauce can be used.